Bright, buttery, and bursting with citrus flavor, these Lemon Bars are the perfect balance of sweet and tangy. With a crisp shortbread crust and smooth lemon filling, they’re a sunshine-filled treat that’s easy to make and even easier to love.
Table of Contents
Why You’ll Love These Lemon Bars
You’ll love these Lemon Bars because they’re simple, quick, and full of refreshing lemon flavor. The creamy lemon layer melts perfectly into the buttery crust, creating a texture that’s both soft and crisp. Each bite offers that perfect mix of tart and sweet that keeps you coming back for more. They’re also great for any occasion—whether you’re baking for a picnic, holiday, or just a cozy afternoon treat. Plus, they store beautifully, so you can make them ahead and enjoy them chilled or at room temperature whenever you need a bright pick-me-up.
Ingredients You’ll Need
These Lemon Bars come together with a handful of pantry staples and a few fresh ingredients. You’ll need all-purpose flour to create a stable crust and a light, custardy filling. Powdered sugar adds tenderness to the base and a delicate sweetness on top. Unsalted butter gives that rich, buttery flavor that defines a good shortbread crust. Fresh lemon juice and zest bring bright, citrusy notes—never substitute with bottled juice if you want that clean flavor. Eggs help thicken the filling into a smooth, custard-like texture. If you’re feeling creative, you can swap lemon for orange to make a sweet citrus variation. Salted butter works too, just reduce the added salt slightly.
How to Make Lemon Bars
Prepare the Shortbread Crust
Preheat your oven to 350°F and line a 9×13-inch pan with parchment paper for easy removal. Mix 2½ cups flour, powdered sugar, and salt in a large bowl. Then, stir in the melted butter (and a touch of vanilla if you’d like extra flavor) until everything comes together into a soft dough. Press it evenly into your prepared pan and bake for about 20 minutes, or until lightly golden around the edges. This forms the perfect crisp base for your lemon filling.
Make the Lemon Filling
While the crust bakes, combine granulated sugar and lemon zest in a food processor or bowl. Pulse or rub together until the mixture turns pale yellow and fragrant—this releases the oils from the zest for maximum flavor. Add the remaining ½ cup flour, then whisk in the eggs and fresh lemon juice. Mix thoroughly until the filling is smooth and slightly frothy. The key here is to mix well so your filling stays creamy and lump-free.
Bake and Chill
Once the crust is ready, pour the lemon filling over it while it’s still warm. Bake again at 350°F for about 25 minutes, rotating halfway through. You’ll know it’s done when the center is just set but still slightly jiggly. Let the bars cool at room temperature for one hour, then refrigerate for at least two hours. This chilling step helps the bars firm up for clean, perfect slices.
Slice and Serve
When ready to serve, dust generously with powdered sugar. Use a sharp, damp knife to cut into neat squares, wiping the blade between cuts. These bars are delicious both chilled and at room temperature. Serve them alongside tea, coffee, or even a scoop of vanilla ice cream for an extra treat.
Expert Tips for Perfect Lemon Bars
Always use fresh lemon juice—it makes all the difference in flavor. Avoid overbaking, as that can cause cracks or a dry filling. Lining your pan with parchment paper makes it easier to lift the bars out cleanly. To get bakery-style slices, use a sharp, damp knife and wipe between each cut. You can make them ahead for gatherings since they store and freeze beautifully. Chill time is key, so resist cutting too soon; the filling sets fully as it cools. And if you want variety, try swapping in orange or lime juice for a fun citrus twist.
Storage and Freezing Instructions
Keep your Lemon Bars in an airtight container in the refrigerator for up to a week. They taste even better after a day as the flavors meld together. For long-term storage, freeze individual bars by wrapping them in plastic wrap and sealing in a freezer-safe bag for up to three months. When ready to enjoy, thaw them overnight in the fridge or at room temperature, then dust with fresh powdered sugar before serving for that perfect finish.
Other Recipes You May Enjoy
- Fudgy Chewy Brownies with Rich Chocolate Flavor
- Soft and Buttery Vanilla Cake Recipe
- Air Fryer Chocolate Chip Cookies for Quick Desserts
- Bread Pudding with Creamy Vanilla Sauce
- Classic Chocolate Chip Cookie Bars for Dessert
- Simple Churro Cheesecake with a Cinnamon Crunch
Conclusion
These Lemon Bars bring sunshine to any table with their bright flavor and buttery crunch. They’re easy to make, refreshingly tart, and perfect for sharing with loved ones. Enjoy them chilled for a cool bite or at room temperature with your favorite tea or coffee. However you serve them, these bars are guaranteed to brighten your day. For more cheerful dessert inspiration, check out my baking boards on Pinterest.
Lemon Bars
Equipment
- 9×13-inch baking pan Lined with parchment paper
- Mixing bowls For crust and filling
- Whisk To mix the filling smoothly
- Food processor For blending sugar and zest
- Spatula For pressing crust evenly
- Knife Sharp and damp for clean slices
Ingredients
- 3 cups all-purpose flour (2½ cups for crust, ½ cup for filling)
- ⅔ cup powdered sugar (plus more for dusting)
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted
- 3 tablespoons lemon zest (from 3 lemons)
- 3 cups granulated sugar
- 8 large eggs, room temperature
- 1 cup fresh lemon juice (240mL)
Instructions
- Preheat oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper for easy removal.
- Mix 2½ cups flour, powdered sugar, and salt in a bowl. Add melted butter (and 1 teaspoon vanilla if desired). Stir until combined, then press evenly into pan.
- Bake crust for 20 minutes or until lightly golden around the edges.
- In a food processor, combine sugar and lemon zest until fragrant. Add remaining ½ cup flour, then whisk in lemon juice and eggs until smooth and fully combined.
- Pour filling over warm crust and bake 25 minutes, rotating halfway through, until center is just set. Cool at room temperature for 1 hour, then refrigerate for 2 hours.
- Dust with powdered sugar. Use a sharp, damp knife to slice clean squares. Serve chilled or at room temperature.
